• 8 oz. unsalted butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties. Contains butyric acid and conjugated linoleic acid, which may have metabolic benefits.
About
Butter is an emulsified dairy fat produced by churning cream or milk to separate butterfat from the buttermilk. Originating from ancient pastoral practices across multiple cultures, butter consists of at least 80% milkfat, with water and milk solids comprising the remainder. Unsalted butter contains no added sodium, preserving the pure dairy flavor and allowing cooks to control salt levels in recipes. The color ranges from pale yellow to deep golden, depending on the diet and breed of the dairy cattle; grass-fed butter typically exhibits richer coloration and more complex flavor than grain-fed varieties.
Butter exists in several states depending on temperature: firm and moldable when chilled, pliable and spreadable at room temperature, and completely fluid when melted. The flavor profile is distinctly creamy and rich, with subtle sweet notes that intensify when butter is browned (beurre noisette), developing nutty, toasted aromatics.
Culinary Uses
Unsalted butter serves as a fundamental cooking fat and baking ingredient across virtually all culinary traditions. In baking, it provides structure, tenderness, and flavor to cakes, pastries, cookies, and breads; the specific creaming, folding, or lamination techniques employed affect final texture. In savory cooking, butter is used for sautéing, finishing sauces, and enriching dishes. It is essential in French cuisine for beurre blanc and beurre noisette, and appears in countless preparations from compound butters to basted meats. Unsalted butter is preferred in baking and professional cooking contexts where precise salt control is critical.